Crockpot Beef Enchilada Soup
Try this Crockpot Beef Enchilada Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 0
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
slow cooker
- 1/2 teaspoon salt
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 2 oz cream cheese
- 1 cup frozen corn
- 2 cups beef broth
- 4-6 corn tortillas
- 1 teaspoon garlic powder (i used roasted garlic powder)
- 12 oz enchilada sauce
- 14 oz can diced tomatoes drained
- for tortilla strips:
- Carbohydrate 75.0060178045145 g
- Cholesterol 370.81176242 mg
- Fat 93.4193755874404 g
- Fiber 13.7967362750893 g
- Protein 103.822149454213 g
- Saturated Fat 38.5864440841937 g
- Serving Size 1 1 recipe (1623g)
- Sodium 4250.1514531541 mg
- Sugar 61.2092815294252 g
- Trans Fat 12.9831352002681 g
- Calories 1546 calories
Brown ground beef and drain any excess fatAdd to crockAdd remaining soup ingredients to crockCook on low for 6-8 hours or high for 3-4For tortilla strips:Heat oven to 450 degreesCut tortillas into small strips and then cut the strips in halfToss with olive oil and garlic powderPlace on baking sheet and bake for 6-8 minutes until crispy and starting to brownServe soup with a few tortilla strips and cheese or sour cream as desired
